Teleshko Vareno

Ingredients

• 1 kg veal shin or shoulder, on the bone
• 3 pieces carrots
• 4 pieces potatoes
• 1 pieces onion
• 1 pieces celery stalk
• 10 pieces black peppercorns
• 2 pieces bay leaves
• 4 tbsp parsley, chopped
• 1 tsp lovage

Steps

1. 1
   Cover the veal with 3 litres of cold water and bring slowly to the boil.
2. 2
   Skim the grey foam off carefully for the first 15 minutes — this is what keeps the broth clear.
3. 3
   Add the whole onion, peppercorns and bay, drop the heat to a bare tremble and simmer 2 hours, never letting it boil.
4. 4
   Add the carrots and celery, cut into large pieces, and simmer 20 minutes.
5. 5
   Add the potatoes in large chunks and cook a further 20 minutes until tender.
6. 6
   Lift the meat out, pull it from the bone in large pieces and return it to the pot. Season only now.
7. 7
   Stir in the lovage and parsley and serve with vinegar and chilli flakes at the table.